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Mac/Nenox

post #1 of 9
Thread Starter 
Hey guys. I've been doing research into both Mac and Nenox/Nehoni knives, and I am looking to buy a Chef's from either one of them.

What would you guys recommend for a commercial kitchen, 10am til like midnight use?
post #2 of 9
nenox / nenohi vs mac

check out suisin as well.
post #3 of 9
Thread Starter 
How does that help me at all?
post #4 of 9
I think Franz is merely suggesting that you include the Suisin in your consideration
post #5 of 9
sorry i just woke up when i replied to this post, i'd go for nenox / nenohi over a mac.

and then if i had to choose something else, i'd also consider suisin as well.

i live halfway across the world btw. but buy my knives online at usually US based online shops.
post #6 of 9

Your comparing an F-150 to a Ferrari and they come with price points to match. While there are less expensive Nehoni/Nenox variants they are still vastly more expensive (and better) than a Mac. The Mac is a working knife. The Nehoni is just going to scream...STEAL ME!

Start with the MAC. If you want a Nenox get a job working for Eric Ripert and use his house knives.

Honestly this is a no brainer. If you want other options look at Masamoto HC or the standard Suisin and NOT the IH.

No idea how the time of day impacts your choice unless you guys have knife stealing wombats or trolls that flock over in the evening from NZ. biggrin.gif

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #7 of 9

How much time and money are you willing to spend learning to sharpen?

 

How much money are you willing to spend on a knife?

 

Will you be purchasing from a local, "brick and mortar store?"  Or, will you be purchasing online?  If online, will you be purchasing from Oz?  Directly from Japan?  Or does your shopping universe include the US as well?

 

Given the little I know about you, your best bet is probably something like a Fujiwara FKM 240mm gyuto from Japanese Chefs Knife (aka JCK) in Japan. 

 

Between MAC and Nenox/Nenohi:  At your experience and skills levels you can't justify spending the money on a Nenox/Nenohi, so I'd recommend MAC -- probably a 10" MAC Chef (BK 100) or 8" Superior (SA 80), or possibly a 9-1/2" MAC Pro (MBK 95). 

 

BDL


Edited by boar_d_laze - 12/11/12 at 5:42pm
post #8 of 9
Thread Starter 
I am willing to spend as much time and money as is required to learn to sharpen a knife from 240/1000/6000 and have it as sharp as possible.

And the cap on a knife I would have to say right now would be about $200~

There are no stores around here that sell Suisin, Nenox or Mac knives, so online from the distributor is a must for me.

I think I might also go with that FKM Gyuto, that sure is a beautiful knife.
post #9 of 9
Thread Starter 
Quote:
Originally Posted by Nathan Kreider View Post

I am willing to spend as much time and money as is required to learn to sharpen a knife from 240/1000/6000 and have it as sharp as possible.
And the cap on a knife I would have to say right now would be about $200~
There are no stores around here that sell Suisin, Nenox or Mac knives, so online from the distributor is a must for me.
I think I might also go with that FKM Gyuto, that sure is a beautiful knife.
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